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Greenwheat Freekeh

From Young Green Wheat [GI ~ 46]

Greenwheat Freekeh

Rich in Pre-Biotics, Vitamins & Minerals

Nutritionally Superior to Many Other Grains

  • “Nutritionally freekeh is far superior to many other grains and the more common carbohydrate rich foods we eat.” (McMillan-Price 2008).
  • This is a traditional food of the Middle East. It is prepared by harvesting the wheat grains while they are still young and the grains are green and still soft. Piles of the young grains are then sun-dried. They are then carefully set on fire. The trick here is to burn off the straw and chaff and not the seeds. The fact that these are young seeds [grain] means that their moisture content is high which protects them from burning.
  • The young roasted wheat is thrashed and rubbed to form a uniform texture. They are cracked further to provide an end product not dissimilar to bulgur.
    The thrashing or rubbing process of the grains gives this cereal its name, farīk or “rubbed.”

Freekeh is Rich In Resistant Starch

  • An important feature of freekeh is the fact that it is rich in resistant starch. This is starch that cannot be digested in the small bowel and so this starch makes its way to the large intestine [the colon] where it is digested by the bacteria there. The bacteria breakdown the resistant starch to short chain fatty acids [SCFAs] such as butyrate. Butyrate is used by colonic cells as an energy source and helps keep these bowel cells healthy.
  • For those with bowel health concerns, this is a good choice of grain for you,
  • According to the Green Wheat Freekeh website [see below] they state:

    "Greenwheat FreekehTM is a delicious, highly nutritious grain made from roasted green grains. It is free from any chemicals or GMO. Currently we make Freekeh from wheat but plan to produce Freekeh from green barley, green triticale and other green grains soon. Because the grains are harvested while still young, FreekehTM contains more protein, vitamins, and minerals than the same mature grain and other grains. It is low GI, low carb, high in fibre(up to four times the fibre of brown rice) and rich in prebiotic properties. According to the CSIRO FreekehTM is excellent for managing diabetes and may diminish the risk of colorectal cancer and diverticulitis.


  • Can be prepared as per rice or the freekeh flour, semolina or bran used to make nutritious breads, pasta or pastries

What you should know!

  • Wheat is a common allergen especially in children with many common problems associated with wheat sensitivity ranging from recurrent ear infections [otitis media], asthma, eczema, headaches [inc migraines], chronic gastrointestinal problems, lethargy, behavioural problems. (Murray, Pizzorno et al. 2005).
  • Wheat has moderate to large levels of oxalate. Individuals with calcium-oxalate stones should limit their consumption of whole wheat products.
  • The Australian company who have invested in the technology to produce this worthwhile grain state it is "100% natural. Free from chemicals, GMO, colouring, additives or preservatives" -

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